Potatoes Romanoff – Steakhouse Potato Gratin – Food Wishes

Potatoes Romanoff – Steakhouse Potato Gratin – Food Wishes


hello this is chef john from food wishes
comm with potatoes Romanov that’s right I’m not only certain how authentic the
recipes are that I post but this time I am really certain since I was shown how
to make this incredible potato side dish by its creator chef Jon Shing although
now that I’m remembering he did credit his mom back in Buffalo is showing him
how to make it but the point is I learned this directly from him in his
steakhouse in Las Vegas about ten years ago and it really was one of the most
memorable parts of the trip in that it’s one of the few things I can remember but
anyway let’s go ahead and get started by buying some very large russet baking
potatoes okay accept no substitutes it has to be large russet potatoes for this
and what we want to do is make sure we scrub those very clean since we are
gonna use the skins for this recipe and then what we’re gonna do is go ahead and
wrap these in foil and by the way you only need three large potatoes for this
recipe but I’m gonna do four since I had four and I’ll just say one two fry with
some eggs so don’t let that throw you off we only need three and then what
we’ll do once wrapped is go ahead and give him the old poka poka
with some kind of small pointy knife and that will allow steam from the inside of
the potato to escape all these big and that’s it once foiled and poked we can
go ahead and pop those into the center of a 400 degree oven for approximately
an hour and a quarter or until very tender and of course since we never want
to guess in the kitchen we’re gonna go ahead and test those with a knife and if
that doesn’t slide right in they’re not done put them back in for a while but
these were perfect and then what we’ll do as soon as these are cool enough to
handle let’s go ahead and unwrap them at which point we want to let these cool
all the way down to room temp because one of the secrets to this recipe is
wrapping these and popping them in the fridge overnight before we use them and
I guess it doesn’t have to be overnight but they really do need to be completely
cold when we grade them alright so this is me the next day pulling them out and
what we’ll do is go ahead and grate these with the skins on a cheese grater
and if you’re not big on potato skins and you’re a little bit worried about
this don’t be okay they’re almost in perceivable in the final dish although
have you said that when you get down to the end of a potato
you’ll probably be left with a large piece of skin which
can discard so I went ahead and Grady to three potatoes as shown at which point
we can go ahead and start adding the rest of the ingredients including some
type of onion and in my case shallot which in case you’re not familiar sort
of looks like a small red onion and it’s often described as a cross between an
onion and garlic but I don’t actually love that description I mean kind of
sorta but it really is a unique oniony flavor and by the way no matter which
kind of onion we use we really do want to dice it very finely with a very sharp
knife okay because in the classic recipe this does not get cooked before we mix
it in and by the way in the blog post I’m gonna talk about all your other
options for this as well as I will also talk about the amounts since I used a
really large amount and probably more than the average person will want but
anyway bottom line we’re going to need some minced onion and then once that’s
prep we’ll go ahead and grab a couple forks with which we’re gonna mix
everything together and we will go ahead and toss our freshly minced shallots in
along with what looks like a ridiculous amount of salt but it’s not because
that’s large grain kosher salt so it always looks like more than it is and
you really do need like a teaspoon of kosher salt per large baked potato for
something like this and then besides the salt we’re also gonna want to season
this with some pepper but not freshly ground black pepper this time we’re
gonna use freshly ground white pepper which I don’t use a lot of but that’s
what chef Jon recommended and then we will also do a little touch of cayenne
even though that is not in the original recipe and then what we’ll do before we
add the rest of our ingredients is give this a quick mix using the old fork toss
and clean method which means we dig down underneath with our Forks and then toss
everything up and then after doing that a time or two we clean off our forks and
repeat and the reason we’re using this method is one of the secrets to this
dish is not to mash these potatoes so we really do want to be gentle and then
what we’ll do once that’s been mixed just stop and add our cheese which
should be a nice sharp white cheddar and then once that’s in we will mix it until
just combined using the exact same fork toss and clean method make sure you
probably could use your fingertips for this but I really do think the force
will cause less smashing and mashing oh and can you use the different cheese if
you want sure should you know please use a white
cheddar and for heaven’s sake Grady yourself
okay there are pregrated Cheddar’s and there are great Cheddar’s but there are
no great pregrated Cheddar’s but anyway we’ll go ahead and very carefully mix in
our cheese at which point we can add the last ingredients lots and lots of sour
cream and please not the low fat one we’re gonna need that fat and then once
we have that dollop tear in there we’ll go ahead and fork that in again being as
gentle as we possibly can okay above and beyond the flavor one of the things that
makes this dish so incredible is that if done properly we end up with the texture
of a perfectly baked potato that has just been freshly mixed with some sour
cream so we will very carefully toss in that sour cream until just barely
combined at which point we will stop and very carefully transfer this into some
kind of buttered baking dish and as we’re transferring this in it’s critical
not to compress the potatoes any more than it is necessary to get them into
this dish okay so we want to pile these up as high as we possibly can and then
just kind of use the tip of our fork to settle everything down a bit and by the
way this will kind of sink and settle down as it cooks so it really literally
can’t be too high and then to finish this off I’m gonna do a little dusting
of cayenne over the top and by the way if you wanted to toss a little extra
cheese on the top go ahead but there’s so much already mixed in I really don’t
think you need to and I actually think it looks better if you don’t but suit
yourself and that’s it we are now ready to transfer that into the center of a
425 degree oven for about 30 minutes or so or until it’s piping hot all the way
through and the top is browned and it looks just like a magnificent Steakhouse
side dish and that’s it we really don’t have anything left to do except start
eating and I really would have trouble picking my favorite all-time potato side
dish but believe me this would be way up near the top of the list and even though
it kind of looks like a mashed potato casserole the texture is not even close
this really is so much lighter in fluffier and is meant to mimic the
texture of a freshly baked potato that you’ve just mixed with sour cream and
this really is almost identical to that experience and maybe even more so which
is all thanks to cooking and chilling and grading those potato
first and also of course being very gentle as we mix this and making sure
we’re not compressing it and of course if you want to dress this up with maybe
a little bit of bacon or some chopped herbs go ahead alright this is the
classic version but that’s up to you I mean you are after all the David
Hasselhoff of your potatoes Romanov and speaking of large hunks of meat don’t
just eat this out of the dish use it as an excuse to buy a couple nice big strip
steaks which you will then sear to a beautiful medium-rare and then serve
with the pan drippings and that my friends is really how you want to enjoy
these incredibly delicious potatoes even if you’re vegetarian maybe do a cheat
day and try this it really is tremendous I mean if there’s a better protein and
starch pairing than this I really want to try that but anyway that’s it my 100%
authentic version of potatoes Romanov so sincere thanks to chef John and of
course his mom for showing me how to do this classic and I have no idea why it
took me ten years to do a video for it hopefully you do not wait that long
which is why I’ll finish up by saying I really do hope you give this a try soon
so head over to food wishes comm for all the ingredient amounts of more info as
usual and as always enjoy you you

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    GhostyOcean

    "even if you're a vegetarian, have a cheat day." Hmm, how about nah. I'm not gonna forgo my morals just for some steak. I wouldn't recommend saying something like that, it's an easy way to lose the trust of some of your fans.

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    Custom Coin Rings USA

    3:57 Wouldn't it make more sense to mix all the ingredients together first, before adding them to the potatoes? That would prevent having to mix the potatoes 3 different times and would reduce the amount of smashing which would keep them even lighter and more crumbly?

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    William Jennings

    This looks like the ideal recipe for sneaking healthy vegetables onto the American palate, in a healthy or tasty way.
    You could definitely substitute some of the shredded potato with riced cauliflower, or maybe with shredded, lightly steamed cauliflower.
    You could roast some turnips or parsnips and shred them along with the potatoes.
    You could make a Kolkannon version with bacon and Kale or Cabbage .
    You could make a loaded baked potato version with bacon and minced Broccoli crowns.
    You could make a southwestern version with radishes, caramelized onions, and chopped jalapenos.
    I would meal prep this recipe by cooking serving sizes into a muffin tin.
    Bon appetit.

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    Super Dupers Delight

    Hey John. Because if the toxicity of aluminium, I DO NOT cook with it, ever!

    Iโ€™d like to know what modification I can do for cooking the potatoes. ๐Ÿฅ”

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    Edward Todd

    I'm sure we can't get it here, but isn't low fat sour cream, which you instruct us not to use, a contradiction in terms.

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    Tom Haflinger

    I totally agree on not topping it with cheese before baking. I've done that with similar dishes dozens of times. Every time, as I was doing it, I would think, "This is a good idea." Then when it comes out of the oven, I would think, "That was a good idea." And then when I try to get past that layer of cheese leather with just the side of my fork, I would think, "It really didn't turn out right this time." Eventually I realized that "this time" was every time. If you're going to top with cheese before baking, and it's something you're supposed to be able to eat without a knife, go very, very easy on the cheesy.

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    justme

    Also by chilling those potatoes you making it them a resistance starch which is really good for you gut and waistline

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    Jolanda Marcella

    It's like swearing in church.,sorry, but… can I make this dish ahead and freeze it? I would guess without the creme fraiche? Anyone? I have an obsene amount of potatoes to process ๐Ÿ˜„

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    Elizabeth Shaw

    My dad used to make these to go with Sunday brunch breakfast actually but when we got home from church it was after 12 noon. He usually made eggs and loin bacon with fried mushrooms and fried tomatoes. My mother usually made a bowl of fruit of some sort but my dad Loved These potatoes and I feel the same way about them now. Thanks for the memory! ๐Ÿ™‚

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    Elizabeth Shaw

    My dad always told me while I watched him make it you've got to keep it fluffy. Keep everything fluffy. ๐Ÿ™‚

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    amir mohammad yousefy

    Almost all of chef John's recipes are very tempting to make. Unfortunately, i can not try 90% of them because where i live we can not buy or find 99% cheeses, heavy cream, most seafood ingredients, most cuts of meat. Maybe one day, if i had a chance to leave my country i could try them. Still, i appreciate and love what you are doing chef john. Thank you so much for such great videos and inspiration for home cooks.

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    Nick Cody

    Grated Potato, Grated Cheese, Diced Shallot/Onion based off something done in bulk in restaurants. This recipe was clearly meant for a food processor. But that isn't a bad thing at all, my guess is bake the potatoes, quarter them and 5 minutes with a food processor, no need to clean between ingredients would make a really tasty side dish. This seems too easy to not add to a try it recipe.

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    BigMamaDave X

    ๐Ÿ‘๐Ÿ˜‚ 04:34 "There are pre-grated Cheddars, and there are great Cheddars, but there are no great pre-grated Cheddars." How TRUE!!

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    A V

    Pro Tip: You can use moistened fingers to fold in the cheese and shallots. However, once the sour cream gets involved you'll probably fuck it up. So just use the two forks method in the video and spare yourself some frustration.

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    Coco Spacey

    Hello Chef John from Foodwishes.com we don't have russet potatoes here in The Netherlands. Do I need a floury potato or a firm potato?

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    deano smith

    Mate love the ideas but your voice is so irritating. Try not going high and low every sentence. Replay your vids and really listen to it. It's very annoying and unnecessary. Unfortunately I just couldn't go past the 2nd minute.

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    Ashley Nieto

    "And if you're a vegetarian, maybe have a cheat day and try this…"

    Suddenly, across the internet, a collective RRRRREEEEEEEEEEEE went out.

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    NKKBerlin

    This looks like a classic potato gratin.
    Instead of sour cream I would use creme fraiche and the white cheddar should be good old emmentaler cheese.

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    A McConnell

    0:36 You can't often buy russet potatoes in the UK. I assume another floury potato like a King Edward will do then?
    … he says, accepting a substitute.

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    dimitra karavidopoulou

    ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐ŸŒท๐ŸŒท๐ŸŒท๐Ÿ‡ฌ๐Ÿ‡ท๐Ÿ‡ฌ๐Ÿ‡ท๐Ÿ‡ฌ๐Ÿ‡ท

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    Alice Twain

    A better pairing is cotechino with purรฉ (Italian mash poatoes), but that's not what I wanted to comment about. When hearing about shallots being a cross between onion and garlic, I think you should refer to scalogno romagnolo, the Italian shalot, which is far more garlicky (but not really garlicky) than French shallot, which I find is more of a delicate and fresh onion, without the pungency of the onion. Scalogno romagnolo is hard to find, but absolutely fabulous. https://it.wikipedia.org/wiki/Scalogno_di_Romagna

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